Seafood prepared alla ghiotta (“glutton’s style”)—with tomatoes, olives, and capers—is common in Calabria and Sicily, but the same flavors are compatible with fennel.
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Serve with grilled swordfish or tuna, roast chicken, or grilled sausages.
I really liked this recipe, although I used 2 large bulbs and didn't have the capers I thought I had. It was great even without the capers, probably less salty. Next time, I would probably make it a day before to let the flavors meld. Very nice side dish!
This is a great dish, full of flavor and it makes a great left-over! It's excellent with pasta. I too would recommend using two fennel bulbs it makes a whole bunch of sauce.
I agree with the other reviewer. If you are making this as a fennel side dish, I would add more fennel. However, if this is used as a sauce for fish than make as written. I made it to serve next to grilled swordfish and it worked out well. This is a tasty sauce.
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